Fried Chicken & Waffles Recipe

1 — Brine/Marinate

In a large bowl or zip-top bag combine 2 cups buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, pressing to submerge. Refrigerate and marinate for at least 4 hours or preferably overnight to tenderize and flavor.

2 — Prepare Dredge

Whisk together 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp baking powder in a wide shallow bowl or rimmed plate.

3 — Egg Wash

In a separate shallow bowl whisk 2 large eggs with 1/2 cup milk until smooth. Remove each chicken piece from the buttermilk, letting excess drip back into the bowl, then dip into the egg wash, allowing excess to drip off.

4 — Dredge and Double-Coat

Transfer the wet chicken piece into the seasoned flour mix, pressing firmly so the coating adheres. For an extra-crisp crust, return the coated piece to the egg wash briefly and then dredge again in the flour mixture. Place coated pieces on a wire rack while you heat the oil.

5 — Heat Oil

Pour neutral frying oil into a deep skillet, Dutch oven, or heavy pot to a depth of about 1 to 1 1/2 inches (roughly 1.5 cups). Heat over medium-high until the oil registers 325°F–350°F (165°C–177°C) on a thermometer. If you don’t have a thermometer, test by dropping a small pinch of flour — it should sizzle steadily but not burn.

6 — Fry

Fry the chicken in batches without overcrowding, adjusting heat to maintain 325°F–350°F. Cook bone-in thighs and drumsticks about 12–15 minutes per side (total 24–30 minutes), turning occasionally, until golden brown and an instant-read thermometer in the thickest part (not touching bone) reads 165°F–170°F. Smaller pieces may finish sooner. Remove to a wire rack set over a sheet pan to drain; tent loosely with foil to keep warm.

7 — Rest

Let the chicken rest 5–10 minutes before serving so juices redistribute and crust firms.

1 — Preheat

Preheat your waffle iron according to manufacturer’s instructions. Lightly brush or spray the plates with vegetable oil or melted butter.

2 — Mix Dry Ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt until evenly combined.

3 — Mix Wet Ingredients

In a separate bowl whisk 2 large eggs. Add 1 1/2 cups buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract; whisk until blended.

4 — Combine Batter

Pour the wet ingredients into the dry and stir until just combined; a few small lumps are fine. Overmixing will toughen the waffles. Let the batter rest 5 minutes while the waffle iron finishes preheating.

5 — Cook Waffles

Cook according to your waffle iron’s directions, using about the recommended amount of batter per waffle. Cook until golden brown and crisp, usually 3–5 minutes depending on your iron. Transfer finished waffles to a low oven (200°F/95°C) on a wire rack set over a sheet pan to keep warm and crisp.

Assemble: Place a warm waffle on each plate. Top each waffle with a piece or two of fried chicken (thigh or drumstick). Dot with a pat of butter if desired.

Sauce: Drizzle 3–4 tablespoons maple syrup over the chicken and waffle. For a sweet-heat contrast, drizzle 1 teaspoon hot honey or a little hot sauce on the side (adjust to taste).

Garnish & Serve: Sprinkle chopped parsley and serve with lemon wedges for a bright squeeze if desired. Serve immediately so waffles remain crisp and chicken stays hot.